There were plenty of smiles (and full bellies!) at Norwood Place on Saturday 26 June when MasterChef alumni Jessie Spiby dropped by to cook up some of the delicious recipes from the just-released Winter issue of South Australian Style.
We explore the pros and cons of skin needling and explain the benefits of an in-salon treatment with Lifestyle Medical’s Dr Katina Koukourou.
What is skin needling?
It’s a minimally invasive medical grade procedure that uses fine needles to puncture your skin for a wide variety of skin benefits.
What happens during the treatment?
Topical anaesthesia is applied to the skin for 20-30mins. The skin is then sterilised to prevent infection and several tiny sterile stainless steel micro needles on a disposable tip of a pen device are injected into the skin. These micro needles are injected at high speed, penetrating perpendicularly to the skin surface. Topical serums are used during the procedure, containing hyaluronic acid for hydration, peptides, growth factors and antioxidants.
Does it hurt?
At doctor supervised clinics a prescription-only topical anaesthetic cream is applied, which numbs the skin, so the procedure is very well tolerated with minimal discomfort. Use of anaesthesia in-clinic allows a deeper needle depth with minimal discomfort enabling the needles to reach the dermis. This obtains optimal, fast results. The numbing effect lasts up to two hours. The actual skin needling procedure itself takes around 30 minutes. The face appears red from one to three days following the procedure and you need to apply sunscreen afterwards and to avoid direct sun exposure for up to four days.
What are the benefits?
The overall effect of skin needling is skin rejuvenation – improving the appearance of fine lines, wrinkles, pores, pigmentation and overall skin texture. It also helps to tighten the skin and can improve the appearance of scars and stretch marks.
How many treatments are needed to see results?
You can see visible results two to four weeks post treatment. Although you will see results with one treatment, best results are achieved when a series of three treatments spaced four weeks apart are performed. Maintenance treatments can be performed throughout the year.
What’s the difference between at-home micro needling and a professional treatment?
To reach the level of the dermis where collagen production is stimulated the needles need to be a certain depth in each specific area. In-clinic skin needling can safely use an increased needle depth, often of up to 2.5mm, due to the topical local anaesthetic cream applied under doctor supervision.
The fact that the needles used in-clinic are entering perpendicularly at high speed is theoretically less traumatic to the skin compared to some home roller devices, which enter the skin at an angle. Some in-clinic devices also insert product into the skin under vacuum pressure, enhancing their delivery to the dermis.
5/155 King William Road, Unley
08 9757 2212
The picturesque Bremerton Wines will be hosting two art exhibitions from May to August, Views by Adelaide artist Hugh Adamson and South Australia in Watercolour by Denis Noble, as part of the South Australian Living Artists Festival (SALA).
The Views exhibition will showcase a collection of smaller land and seascape pieces and tour Hugh’s relationship with First Nations People. Through the exploration of techniques and topics, Hugh has won prizes at the City of Marion Community Art Exhibition, winning first place and People’s Choice for Chess Set and the Yorke Peninsula Art Exhibition, winning People’s Choice for Maintenance Crew.
Participating in his seventh SALA exhibition and his third time at Bremerton Wines, Denis Noble will showcase his extensive painting and exhibiting experience. SALA is a statewide festival, running since 1998, to endorse and commend visual artists. Denis’ adoration for drawing developed into a preferred watercolour style today, which will be on show during August.
Make a day out of your trip to Bremerton Wines. Enjoy a delicious lunch in the cellar door and sample some of Bremerton’s premium wines and small-batch gin.
Hugh Adamson – Views
When: 1 May – 30 June
Hours: Daily 10am to 5pm
SALA, Denis Noble – South Australia in Watercolour
When: 1 August – 31 August
Hours: Daily 10am to 5pm
Where: Bremerton Wines, 14 Kent Town Road, Langhorne Creek
908 8537 3093
Accredited practising dietitian Emily Hartley shares one of her favourite recipes using fresh produce from Norwood Place.
400g spelt shells or farfelle pasta
1.5 tbsp extra virgin olive oil
3 cloves fresh garlic, minced
1 medium sweet potato, diced
¼ butternut pumpkin, diced and deseeded
3 tbsp tomato paste
3 tbsp ricotta
1.5 cup vegetable stock
Pinch ground nutmeg
3 cups baby spinach
Cracked black pepper and salt to taste
- Preheat oven to 180ºC. Place the diced sweet potato and pumpkin on a lined baking tray. Drizzle with olive oil.
- Roast for 45 minutes or until golden. Once cooled, place half the vegetables into a high powered blender and mix until a puree consistency is achieved. Set aside.
- Cook the pasta according to package instructions. Drain and set aside but keep warm.
- While the pasta is cooking, bring a large frypan to medium heat and add the olive oil and minced garlic. Cook until fragrant. Whisk in the tomato paste, roast veggie puree and ricotta until smooth. Add the reserved roast vegetables, vegetable stock, nutmeg, salt and pepper. Stir until combined. Cook on low about five minutes.
- Add spinach and cook until it lightly wilts.
- Stir in pasta and toss to coat. Sprinkle with freshly shaved parmesan.
SHOP THE INGREDIENTS
Delve into the history of one of Australia’s most respected and prevalent winemakers at the Penfolds 1844 to Evermore event, which is part of the month-long South Australian History Festival.
History isn’t all about dates, it’s also about people and, in this case, wine! Step back in time as you wander through the historic Grange Cottage, the original home of Penfolds’ founders, physician Christopher Penfold and his wife Mary, which still sits proudly at the entrance of Magill Estate.
You’ll also walk through the original working winery, explore the vineyards and hear historic tales during a tour of the underground tunnels.
It wouldn’t seem right to leave without a taste test, so a complimentary glass of wine is included and can be enjoyed at the cellar door at the end of the tour.
The South Australian History Festival will host over 600 events from Saturday, May 1 to Sunday, May 30, located in both local and regional areas across the state.
The Festival details events, ideas, stories and people that have shaped South Australia into what it is today, from political and social change to big and small scale moments. All events are open-access, and the public is encouraged to get involved and learn about the state’s past.
Find the full program on the South Australian History Festival website and create your own adventure into the past.
Accredited practising dietitian Emily Hartley shares some of her favourite recipes using fresh produce from Norwood Place.
roast eye fillet with chimichurri
1 whole eye fillet (roughly 800g)
Extra virgin olive oil
Cracked black pepper and salt to taste
1/2 cup olive oil
2 tbsp red wine vinegar
1/2 cup parsley, finely chopped
3-4 cloves garlic, finely chopped or minced
2 small red chilies or 1 red chili, deseeded and finely chopped
3/4 tsp dried oregano
1 level tsp coarse salt and pepper to taste
- Preheat oven to 180ºC. Season the eye fillet generously with salt and pepper and drizzle with olive oil. Heat a large heavy based fry pan on high heat. When hot, add the fillet and sear until brown on all sides.
- Place eye fillet onto a large heavy based roasting tray and place into the oven for 15 minutes for medium rare (or longer depending on your cooking preference).
- Prepare chimichurri by mixing all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours before using. Ideally, let it sit for more than 2 hours, if time allows. Chimichurri can be prepared earlier and refrigerated for 24 hours.
- Remove eye fillet from the oven, allow to rest before slicing into thick slices.
- Generously drizzle chimichurri over the sliced eye fillet. Serve hot.
fig & goat’s cheese salad
6 large fresh figs
6 cups rocket
60g marinated goat’s cheese
1/2 cup walnut halves
2 tsp shallots, finely diced
2 tbsp white balsamic vinegar
1 tsp honey
Pinch of sea salt
Freshly ground black pepper
2 tbsp walnut oil
- Preheat oven to 180ºC. On a lined baking tray spread walnuts evenly. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Leave to cool while preparing the dressing.
- In a jar, mix together shallots, vinegar, honey, oil, salt and pepper. Gently shake until mixed together.
- Remove the stems from figs and slice into quarters.
- Mix the rocket with the toasted walnuts and half of the vinaigrette. Arrange figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat’s cheese.
- Finish with a sprinkle of sea salt and freshly ground black pepper.
- Serve immediately.
chimichurri bbq prawns
The chimichurri sauce can be used with other meat and seafood. Why not switch out the eye fillet for some delicious BBQ prawns?
400g raw King prawns
Rind and juice from 1 lemon
1 long chilli, finely sliced & deseeded
2 tsp of garlic, minced
Salt & freshly ground black pepper
- Prepare chimichurri as per recipe above.
- Combine half of the chimichurri mixture with the prawns in a large bowl and toss to coat evenly. Cover and refrigerate for 15 minutes.
- Heat a barbecue grill plate to high. Remove prawns from marinade and thread onto metal or bamboo skewers. If using bamboo skewers, soak them in cold water for at least 30 minutes before threading prawns to prevent burning while cooking.
- Grill prawn skewers for 2 minutes on each side or until prawns are cooked through and golden. Drizzle remaining chimichurri over cooked skewers and serve with lemon wedges.
shop the ingredients
All ingredients are available from the following food retailers at Norwood Place:
As the weather gets colder, it’s time to rug up and plan a visit to The Winter Village at Torrens Parade Ground. In an Adelaide first, the village will open on May 14 and run until September 5.
For almost four months, the Alpine-inspired Winter wonderland will house activities including an ice skating rink, an igloo village, snow showers and lots of delicious food and beverages to keep you warm and toasty.
The event could not come to Adelaide at a more perfect time, bringing people a sense of fun and adventure without travelling outside the state.
Enter the village for free, treat yourself to some comfort food and drinks, or book an ice skating pass, where you can hit the rink and spend the day skating with family and friends.
Take your Winter Village experience to the next level with a Brunch and Skate package available on weekends, which will include a 45-minute skate session followed by lunch in a private igloo. Packages include a mouth-watering selection of savoury and sweets to keep you warm and your stomach full. Book a mega private party igloo for your next function or a private igloo or cabin for yourself and friends to simply sit back and enjoy a relaxing afternoon or evening of drinks and nibbles.
Be sure not to miss the snow showers that occur daily at 12pm, 3pm, 6pm and 9 pm.
Torrens Parade Ground
Travel the world in your lunchbreak at the new-look Myer Centre Food Court.
Each experience is different and unique in Billy’s Lane. Little Pot offers you the traditional hot pot experience with your choice of ingredients and is the ideal way to keep warm on those cooler days. For all you dumplings lovers out there, you’ll want to try the delicious dumpling soup!
Bringing the flavours of urban Asian street food straight to your taste buds. Bing Boy specialises in Chinese crepes. Choose from a selection of traditional crepe recipes.
For everything small and delectable, visit Cheeky Dumpling. Dig into an assortment of dumplings, dim sums, noodles and more. Whether you’re on the go or craving a feast, Cheeky Dumpling is fitting for every meal.
Cure all your Greek cravings at the Yiros Centre. With wraps, plates and Mediterranean salads you’ll feel like you’ve been transported to Santorini! Yiros burgers filled with tender lamb, chicken, beef, or a combination of all three, are also worth a try!
gelina milk bar
It’s the café that’s making the desserts you dreamed about as a child. Coco Pops and Lucky Charms cereal milk lattes, ice cream rolls and homemade sweet pies, to name a few. A part of the new Billy’s Lane, Gelina Milk Bar turns ordinary sweets into something magical.
A slice of America at our fingertips. Fried chicken, cheeseburgers, fries, hotdogs, shakes – you name it, Boneshaker has you sorted. Or switch it up with something healthy, like their delicious salad bowls. Using South Australian meat and making their bread in house, these flavours will keep you coming back for more.
For delicious Mediterranean flavours, Roco Pasta is worth a visit. All of the favourites are there, plus traditional wood-fired pizzas, steaming jacket potatoes and hearty soups, perfect as the cooler months roll in.
Treat yourself to a fluffy steamed bao bun at Billy’s Lane. Fill yours with Korean fried chicken, chilli soft shell crab, pork belly and more. For something more substantial, order a bowl filled with protein and healthy goodness.
the sandwich hut
For something healthy and fresh, head to The Sandwich Hut. Select from a range of sandwiches and focaccias such as the turkey club or chicken Caesar, or build your own. All produce used is locally sourced, making it even more delicious.
Images by Meaghan Coles
There are over 80 cellar door experiences in the Barossa, with wine made from some of the oldest vines in the world. But the internationally-acclaimed wine region is about more than just grapevines. There’s also some of the best food experiences and luxury stays right on your doorstep.
Recognised as the ‘birthplace’ of The Barossa Valley, Château Tanunda is a historical display of winemaking in the region. While the Geber family have been producing Australian wines for 24 years, the Chateau itself has been standing tall for more than 130. Various winemaking legends have worked the cellars of the Chateau, with the winemaking now led by one of the Drinks Business Top 100 Winemakers of the World, Neville Rowe. The distinctive architecture of the estate is impressive enough, however it’s the esteemed Old Vines Expressions and The Everest wines that offer that extra prestige. Sip away on the flavours of The Barossa’s finest fruits while looking out to 350 acres of vineyards. Book in for a Château experience, from tours to tastings, or stay the night at The Barossa Vineyard Guesthouse nestled within the valley.
9 Basedow Road, Tanunda
08 8563 3888
Hidden away amongst the vineyards, you’ll find the elegant Vintners Bar & Grill. This restaurant represents The Barossa region in its finest form with delicious food and locally-made wines. Surrounded by some of the best produce the country has to offer, chef Peter Clarke has crafted a menu specialising in modern Australian cuisine. Located next door to The Barossa Farmer’s Market, when new harvest comes into season you can be sure that the Vintner’s chefs are the first to have it on their menu. With an atmosphere that’s warm and sheltered in the winter and serene and bright in the summer, there is a reason why Vintners is one of the longest operating restaurants in the Barossa Valley.
Vintners Bar & Grill
752 Stockwell Road, Angaston
08 8564 2488
Growing grapes and making small-batch artisanal wine from historic Barossa vines is the DNA of Tomfoolery Wines, but a fully renovated B&B cottage completes the experience.
Renowned for producing wines that are aromatic, floral and with an intense depth of flavour, Tomfoolery’s husband and wife team have an approach to winemaking that is both modern and traditional.
From indigenous yeast fermentation to basket pressing and wine that is matured in-barrel, it’s a low-intervention technique that ensures each bottle reflects the individual characteristics of the vineyard, and of course, the fruit itself.
Chief winemaker and Tomfoolery co-owner, Ben Chipman, calls the philosophy ‘old world simplicity in a new world of wine’.
“The fruit from our selected vineyards is hand-picked and fermented in small open fermenters, which are pumped over by hand twice daily. Our wines are matured in barrel, stacked in pyramids on traditional stillage and bottled with no fining or filtration.”
As a result, Tomfoolery’s wines are routinely listed as some of the best value for money wines in Australia, including their ‘Artful Dodger’ Shiraz, which was first produced back in 2004 by Ben and his best mate Toby Yap.
Now with 16 different wines to choose from they’ve expanded to include Sauvignon Blanc, Pinot Gris, Cabernet Sauvignon, Pinot Noir, Grenache and Tempranillo, which Ben fell in love with during several vintages in Spain.
“I really want those pretty and aromatic flavours and smells, and I want a bit of depth in there as well. When you’ve got a bit of both, I think that’s what makes a really great drink.”
A product of the Rockford Wines academy, where he and wife Sarah both worked under legendary figures Robert O’Callaghan and Chris Ringland, they took the plunge and purchased Tomfoolery Wines’ home in Light Pass back in 2011, turning it into the state-of-the-art facility it is today.
Dating back to the 1940s, the 20-acre property is inclusive of a fully renovated B&B cottage and a by-appointment cellar door experience that takes you into the heart of the winery, as well as their fruit and vegetable orchard. A two-night stay will get you all the luxury trimmings, and there’s even a helipad for anyone looking to make a statement.
517 Stockwell Road, Lights Pass
08 8564 2214
When Carol Dadds stumbled across a box of leather hides and working tools at her mother’s house, little did she know that this was a glimpse into her future working life. With generations of leather craftsmanship in her family, it wasn’t such a surprise that she was continue in their footsteps. Today, she crafts an endless list of leather goods, including beautiful bags, purses, clutches, wine bottle carriers, satchels, leather bar stools, knife rolls, belts, journals and more. What she loves most about leather is that with each hide comes their own scarring and marks, ensuring each piece tells a story. Much like our own lives and her designs, original and unique.
Sunshine Barossa Australia
8 Stockwell Road, Barossa Valley
0400 020 061
Images by Meaghan Coles
World-class wine, a plethora of gourmet restaurants serving up fresh, local produce, decadent and boutique accommodation options to suit every traveller, plus 30 kilometres of pristine coastline just waiting to be discovered in The McLaren Vale.
Located in the Sellicks foothills is a spectacular piece of the mid-nineteenth century that has been lovingly restored into a luxury accommodation experience. The retreat comprises two unique suites – The Millery and the Granary. These impressive countryside stays are fully equipped with cosy king beds, plush armchairs to relax in, European kitchen appliances and smart TVs. Bathrobes and slippers are also provided, along with full English breakfasts for an additional cost. Book in for a relaxation massage at the onsite Hidden Beauty salon, or just eat, drink and unwind while taking in the incredible views.
The Old Chaff Mill Retreat
371 Plains Road, Sellicks Hill
0412 186 33
Situated high atop a private hill in Kangarilla, you’ll find the picturesque McLaren Eye. The name was inspired by the sweeping rural vistas that will surround you during your stay and, only a mere 13 kilometres from McLaren Vale, you’ll find some of the country’s best wineries and restaurants on your doorstep. An ideal getaway for two couples, the luxe home boasts two king bedrooms, ensuites and private balconies on each side. In the middle lies the living pavilion surrounded by 180-degree panoramic views. Take a romantic soak in the free-standing bath or visit the Willunga Markets and cook up a storm in the kitchen using fresh local produce. With a helicopter pad on site, travel from Adelaide Airport or day trip to Kangaroo Island (or anywhere along the Fleurieu Peninsula).
36A Peters Creek Road, Kangarilla
08 8383 7122 / 0409 430 949
Serving modern Australian cuisine based on the best available ingredients, Leonards Mill proprietors Hayley Pember-Calvert and her husband Iain have created a food destination on the Fleurieu Peninsula that doesn’t just talk sustainability, it lives it.
Housed in what is now a 163-year-old former flour mill, the pair’s ethos goes well beyond a farm-to-fork philosophy and is more accurately described as nose-to-tail, root-to-leaf.
“We buy whole animals and whole plants and use everything, so nothing is wasted. Even our seafood is caught by a local fisherman off nearby Cape Jervis,” explains Hayley. “We only buy what is in season and what grows well in our supplier’s soils, so our menu changes all the time.”
That said, it’s not unreasonable to expect prime cuts of venison, lamb or sirloin beef from just over the road, not to mention Kangaroo Island oysters and the freshest artisanal veggies from their very own permaculture garden.
Backed up by a wine list boasting SA’s best small-batch family-owned labels, the split-level restaurant — there is also an outdoor area — is open for two or three-course set lunches from Wednesday through Sunday, all year round.
Alternatively, if a Fleurieu food journey sounds right, the Leonards Mill Experience is a five-course degustation that will only leave you wanting more every Friday and Saturday night.
From there, you can even make a stay of it, but their luxe country cottages do book out in advance, and with good reason.
7869 Main South Road
Well-known around the world for their award-winning Shiraz and Cabernet blends, Serafino Wines is a complete destination for lovers and lovers of wine.
Offering an epicurean romance set on one of the most stunning properties on the Fleurieu Peninsula, Serafino’s Italian heritage permeates their visitor experience.
First arriving in Australia in 1964, Serafino, aka Steve Maglieri, planted his first McLaren Flat vines in 1968. Soon making his mark as the man behind Lambrusco — the ubiquitous sweet red bubbly of the 1980s and 90s and the number one wine during this time.
Bringing little more to Australia than his knowledge of viticulture and a passion for making great wine, Steve had the foresight in 2000 to plant ten grape varieties native to his place of birth. Taking advantage of a McLaren Vale climate similar to the Mediterranean coast, the result twenty years on is one of the most authentic tastes of ‘the old country’ right here in South Australia!
This year, the 2020 vintage of the much-loved Fiano (perfect with seafood) has already sold out, while the Bellissimo Montepulciano has won ‘Best Mediterranean Wine’ five times in a row at the McLaren Vale Wine Show.
It’s the type of success that has attracted the best in the business to the winery, and in winemaker Charles Whish and vineyard manager Andrew Godfrey they certainly have that. Steve’s daughter, Maria Maglieri, has also taken the helm as CEO.
Featuring 30 rooms of up to four-star accommodation and a lake surrounded by magnificent Australian gums, the Serafino property oozes La Dolce Vita. Add a world-class restaurant, which is helmed by a genuine Sicilian, Alberto Occhipinti (the winner of two Chef Hat’s awards) and it’s no surprise that their range of experiences are in high demand.
To start, we recommend you take the short drive on any Friday, Saturday or Sunday and try one of their premium paired food and wine flights. Featuring five of Serafino’s iconic McLaren Vale wines – think oak barrels, chocolate and red currents – paired with a tasting plate of delicious regional flavours, and you’ll be soaking up the spectacular views and the (very) good life in no time.
39 Kangarilla Road, McLaren Vale
08 8323 8911